- 311 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Introduction to Food Science and Technology
About this book
Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans. This book discusses the total sequence of operations in food technology, which includes the selection of raw materials, processing, preservation, and distribution. Comprised of nine chapters, this monograph starts with an overview of the processing and storage of food. This book examines how the food processor often controls the producer's operations by demanding a raw product of a certain type in order to satisfy a particular processing and consumer demand. Other chapters consider the primary concern of food scientists and technologists in the processing and preservation of raw agricultural products as nutritious and stable foods of acceptable quality. The final chapter deals with the variety of jobs available for those trained in the biological, physical, and behavioral sciences and their applications to food processing and food preservation. Food technologists, chemists, and scientists will find this book extremely useful.
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Information
Table of contents
- Front Cover
- Introduction to Food Science and Technology
- Copyright Page
- Table of Contents
- Preface
- Definition of Terms
- Chapter 1. Evolution of Food Processing
- Chapter 2. World Food Situation
- Chapter 3. Food Quality and Its Measurement
- Chapter 4. Human Nutrition and Food Science and Technology
- Chapter 5. Food Processing and Preservation
- Chapter 6. Packaging Foods
- Chapter 7. Food Safety and Environmental Sanitation
- Chapter 8. Food Laws and Regulations
- Chapter 9. Careers in Food Science and Technology
- Author Index
- Subject Index
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Yes, you can access Introduction to Food Science and Technology by George Stewart in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.